This stuffing goes GREAT with our Semi-Homemade Baked Chicken from last week. And it’s super easy to put together. Since you’re not stuffing it in the bird, you can mix it up after you’ve got the chicken in the oven and you’re in the clear.

Dice the celery and onion into bite size pieces and saute lightly in the butter. While they’re cooking, dump your stuffing mix into a bowl and prepare your broth. I just use bullion for this; usually chicken. Once the onions are mostly clear, dump the entire contents of your frying pan, yes, butter and all into the bowl with the stuffing. Add broth slowly, mixing your stuffing till it’s as wet as you want it. (You thought I was going to use the M word, didn’t you??) Once you have the stuffing to your desired consistency, place it in a baking pan sprayed with cooking spray. Put a lid on it and pop it in the fridge.

Your vegetables and your broth will already be warm, so you’re basically just heating your stuffing the rest of the way through. 30 minutes in a 350 degree oven should do the trick nicely.

I like to add poultry gravy to my stuffing… just for that added yum factor.